Name: Bacon, Egg and Brussels Sprout Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 5 ounces bacon, diced; 1 pound Brussels sprouts, trimmed; 1 garlic clove, minced; herbs such as cilantro, dill or parsley; 4 large eggs; (optional) Red Pepper Flakes; ½ cup Dress It Up Dressing Apple Cider Vinaigrette

Mondays are hard but breakfast doesn't have to be! We're shaking things up this morning with a delicious blend of crispy bacon, roasted Brussels sprouts, and a perfectly fried egg, all tossed together in our mouthwatering Apple Cider Vinaigrette 😋

The tanginess of the vinaigrette contrasts beautifully with the richness of the bacon and the yolk of the egg. It's the perfect balance of flavors and textures, guaranteed to make your taste buds dance with joy! 💃

So next time you're hosting brunch, leave the boring salad behind and let it be the star of your spread! Just don't forget to dress in the best with Dress It Up Dressing!

Bacon, Egg and Brussels Sprout Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

387

Image of Bacon, Egg and Brussels Sprout Salad

Ingredients

5 ounces bacon, diced
1 pound Brussels sprouts, trimmed
1 garlic clove, minced
herbs such as cilantro, dill or parsley
4 large eggs
(optional) Red Pepper Flakes
½ cup Dress It Up Dressing Apple Cider Vinaigrette

Directions

In a medium skillet over medium heat, cook the bacon until crisp and browned all over, 5 to 10 minutes.
As the bacon cooks, slice the brussels sprouts as thinly or thickly as you like. Don’t worry about slicing them evenly; a mix of thick pieces and some thin ones is nice in this salad.
In a large bowl, whisk together the Apple Cider vinaigrette, garlic, and a small pinch of salt.
Add the Brussels sprouts and herbs to the bowl and toss well. Pour in the bacon and most of the fat from the pan, leaving a thin film for frying the eggs. Toss salad again, then taste and add more salt, vinegar or oil if needed.
In the skillet, fry the eggs, drizzling in a little more oil if needed. To serve, divide the salad among four places and top each one with an egg. Enjoy!

← Older Post Newer Post →

Bacon, Egg, and Brussels Salad